Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme

Abstract

The chemical and sensory characteristics of the extra virgin olive oils (EVOO) produced in the Spanish regions of Castilla‐La Mancha and Extremadura according to the protected designation of origin (PDO) quality scheme of the European Union are reviewed. This zone is the second in importance in Spain after the southern region of Andalusia. A total PDO olive trees cultivated surface of 694 800 ha, almost one‐third of the total, and some 380 related oil mills are currently registered in Spain. Cornicabra and Picual EVOOs − related to Montes de Toledo, Campo de Montiel, and Calatrava PDOs − are those with the highest intensity of bitterness and pungency, sensory attributes directly related to their higher content in phenolic compounds (556 ± 214 and 605 ± 180 mg kg−1, respectively). On the contrary, Manzanilla cacereña and Cornezuelo oils − associated with Gata‐Hurdes and Aceites Monterrubio PDOs − show a lower score in these two positive attributes. Differences in the fatty acid profile and in certain sterols and triterpenic alcohols (mainly total content, campesterol, Δ5‐Avenasterol, stigmasterol, and erythrodiol and uvaol) may be useful, not without difficulties and in combination with other families of chemical compounds (e.g., individual phenolics and volatiles) to discriminate between olive oils obtained from different varieties or geographical areas. Practical Applications: It is relevant to gather and compare the chemical and sensory characteristics of the PDO EVOOs produced in the central Iberian Peninsula, the second main zone of economic importance in Spain. Indeed, providing clear information on olive oils linked to geographical origin is of interest to farmers and producers and furthermore enable consumers to make more informed purchasing choices. A critical review on published data is also useful to focus the design of future studies needed for achieving the full characterization of these EVOOs. The chemical and sensory characteristics of the extra virgin olive oils (EVOO) produced according to the protected designation of origin (PDO) quality scheme in the central Iberian Peninsula, the Spanish regions of Castilla‐La Mancha (4 PDOs), and Extremadura (2 PDOs) are reviewed. This geographical zone is the second in Spain regarding cultivated surface and oil production after the southern region of Andalusia.

Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential

“…These values are in the same order of magnitude as those reported for EVOOs obtained from the Cornicabra variety (633 mg GA/kg oil [56]; 556 mg GA/kg oil [25]; and 680 mg GA/kg oil [24]), and Picual variety (605 mg GA/kg oil [25]), both considered as the Spanish cultivars with the highest total phenolic content [57]. In addition, Nevadillo y Villalonga Spanish varieties (609 and 700 mg GA/kg oil, respectively), recently introduced in Argentina [58], and the Koroneiki variety, grown in Southern Spain (994 mg GA/kg oil [59]), also exhibited similar total phenolic content.…”

“…Data herein are within the range for those obtained by Miho et al [ 22 ], who evaluated the phenolic composition of EVOOs obtained from 80 cultivars (using the Abencor System), selected for their impact on worldwide olive oil production. However, if our results are compared, just for illustrative purposes, with other VOOs elaborated from Mediterranean varieties, such as Hojiblanca (366–473 mg/kg oil), Manzanilla (537 mg/kg oil), and Arbequina (178–388 mg/kg oil) [ 74 ], Cornicabra (633 mg/kg oil) and Manzanilla Cacereña (469 mg/kg oil) [ 25 ], Frantoio (336 mg/kg oil), Gentile (583 mg/kg oil), and Moraiolo (954 mg/kg oil) [ 75 ], a lower phenolic total content in all of them is observed.…”

“…As intrinsic factors, the genotype stands out above all; the genetic origin of olives seems to be the main factor responsible for the high variation in their concentration [ 21 , 22 ]. Extrinsic factors, such as agronomical, environmental, edaphic, and technological, are the most relevant, with special emphasis on the ripening stage of olives at the harvesting time, geographical location of the cultivar [ 23 ], crop season [ 24 ], industrial processing techniques, storage conditions, and cultivation systems [ 20 , 23 , 25 , 26 , 27 ].…”

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

“…PGI, however, is not that strict and indicates that at least one of these steps takes place in the particular geographical area while the raw material used in production could come from another region . These labeling systems provide confidence in trade by giving clear information about the product in favor of both producers and consumers . Therefore, consumers would be more willing to pay higher prices for authentic products.…”

“…8 These labeling systems provide confidence in trade by giving clear information about the product in favor of both producers and consumers. 9 Therefore, consumers would be more willing to pay higher prices for authentic products. As far as the olive oil is concerned, PDO areas could have olive oils obtained from a single variety or several varieties.…”